I recently started a new job as an archaeologist, where I am out in a field all day helping investigate how people lived through the physical remains left behind. It can be hard work, requiring using tools such as mattocks, spades, hoes and hand trowels to reveal different features. I need lots of healthy food to keep me going but I also don't have much energy to make anything too elaborate or time consuming. Here are some ideas for lunches that require 30 minutes prep on a Sunday and 5 minutes putting things together the night before or morning of when I need it.
Minted Pea Hummus and Grilled Hallumi Wraps (Makes 4 wraps)
Ingredients
300 g Peas
2 tbsp tahini paste
A small handful of mint leaves
Juice of 1 lemon
2-3 tbsp olive oil
Salt and pepper, to taste
4 Wraps or flat breads
1 packet of Hallumi, cut into 8 slices
Leafy salad
Cherry tomatoes, cut in half
Method
If your peas are frozen, defrost on hot water and drain. Feel free to use fresh peas and boil them for 3 minutes before using in the next step.
Place the peas in a blender with the rest of the ingredients and process into your desired consistency. Transfer to a storage container and keep in the fridge for 5 days.
Warm each of the flat breads or wraps in a dry warm frying pan. Grill the sliced hallumi in the dry pan.
To put the wraps together, spread some of the hummus along the bottom of the bread, and top with 2 slices of hallumi per wrap, some salad and some cherry tomatoes. Bring the ends together towards the middle and wrap the sides together to make a parcel. Wrap up in foil ready for transporting.
Have any hummus left over? Try making my pea hummus soup here https://stelladrez.wixsite.com/for-the-love-of-food/post/pea-hummus-soup-with-chimichuri
Antipasti Inspired Multi Purpose Dip (Vegan)
I originally created this while staying away for an excavation and wanted a healthy, filling salad for dinner. Leave things chunky if you did fancy using the mix as a salad topping over some leafy greens. The amount created makes 4 servings of salad. Blend the ingredients until smooth and use as a sandwich filling or stir through pasta similar to pesto. Its already high in protein as it is, but feel free to add grilled chicken or fish if you are looking to take the dip further.
Ingredients
1 can lentils, drained
3 handfuls walnut pieces
Half a jar sun-dried tomatoes in oil
1 tsp dried oregano
Half a bunch fresh parsley
4 tbsp oil from jar of sun-dried tomatoes
2 tbsp balsamic vinegar
Salt and pepper, to taste
Method
Put all the ingredients together in a blender and process to your desired consistency. Store in the fridge for a week and use as desired.
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